Recipes > Preserves & Pickles > Canned & Preserved Fruit > Canned & Preserved Peaches > Peaches

Peaches

Instructions

Take fine large peaches (either cling or free stones) that are not too ripe. Wipe off the down with a clean flannel, and put the peaches whole into a stone jar. Cover them with cold vinegar of the best kind, in which you have dissolved a little of salt, allowing a table-spoonful to a quart of vinegar. Put a cork in the jar and tie leather or oil-cloth over it.

Plums and grapes may be pickled thus in cold vinegar, but without salt.

Print recipe/article only | Save to del.icio.us

Source

Directions for Cookery, in its Various Branches (1840).